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Research Article | Open Access

Effects of post-mortem aging process on characteristic water-soluble taste-active precursors in yellow-feathered broilers

Na Xua, Xianming Zengb, Lingyun Lic, Xinyue Zhanga, Peng Wanga,b, Minyi Hana,d, Xinglian Xua,b( )
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210000, China
Guangdong Wens Jia Wei Foodstuff Co., Ltd., Yunfu 527400, China
Wens Foodstuff Co., Ltd., Yunfu 527400, China

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

Chilled chicken has become the mainstream of chicken consumption. In order to explore the effect of post-mortem aging on water-soluble flavor precursors of chicken, pH, adenosine triphosphate (ATP) degradation, flavor nucleosides, free amino acids and water-soluble low molecular weight peptides were determined using Qingyuan partridge yellow-feathered broilers as material during 0–4 °C post-mortem aging in 48 h. The results showed that the pH value fell to the limit pH 5.64 (4 h) in chicken breast and 6.21 (3 h) in thigh. Regardless of chicken breast or thigh, ATP dropped rapidly within 3 h. It was found that the K-value in chicken thigh was the lowest at 2 h indicating the freshness was the best. Considering the equivalent umami concentration (EUC), the value at 3 h and 4 h was relatively high, but the corresponding electronic tongue umami value was not high, which further showed that the water-soluble low molecular taste peptide played an important role on the post-mortem aging process. Combined with cluster analysis and partial least squares discriminant analysis (PLS-DA), it was preliminarily inferred that the optimal time for chilled chicken during 0–4 °C post-mortem aging was 2 h, which could provide a theoretical basis for the further processing of fresh chicken.

Keywords

ChickenPost-mortemFlavor precursorsLow molecular weight peptides (LMWPs)

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Food Science and Human Wellness
Volume 12 Issue 1,
January 2023
Pages 242-253
DOI: 10.1016/j.fshw.2022.07.004
Cite this article:
Xu N, Zeng X, Li L, et al. Effects of post-mortem aging process on characteristic water-soluble taste-active precursors in yellow-feathered broilers. Food Science and Human Wellness, 2023, 12(1): 242-253. https://doi.org/10.1016/j.fshw.2022.07.004

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Received: 22 March 2021
Revised: 06 June 2021
Accepted: 03 August 2021
Published: 09 August 2022
© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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